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Summer is in full swing and the craving for fresh food is at its peak! Enjoy this rich deluxe summer salad recipe that’s sweet, salty and bitter, but all in all delicious with your friends and family – it won’t disappoint!
We made the salad on a fantastic base of a mixture of quinoa and cauliflower fried rice. The salad is summery light and nutritious. It is topped with seasonal vegetables such as mangetout, green asparagus, fresh strawberries, radishes, mixed Italian lettuce, pieces of avocado and a homemade herb sauce. Topping the salad is Lebanese labneh balls, which add a flavorful creaminess to this delicious mix. Roasted pumpkin seeds provide the necessary crunch. A really refreshing salad treat that also looks really summery.
Labneh can be found in assorted delicatessens or in Arabic grocery stores. But here is also the recipe to make Labneh yourself. Making labneh at home is super easy, it just takes a little time (at least 24 hours), but if you want to make this summer salad today and don’t have access to labneh, you can substitute feta cheese or dumplings from a thick yogurt instead .
Ingredients for Labneh:
- 500g Greek yoghurt (10%)
- 1 tsp salt
- 2 tbsp olive oil
Make Lebanese Labneh yourself:
Add the salt to the yoghurt and stir to distribute the salt evenly.
Now place a sufficiently large sieve in a bowl. Line the strainer with a cheesecloth, kitchen towel, or other thin cloth. (a paper coffee filter also works very well)
Put the yoghurt in the cloth in the strainer. Tie the cloth over the yoghurt and let it rest in the fridge for at least 24 hours. If you make the batter about 3 days in advance, you can easily form small balls.
Shape into balls or dumplings (using two tablespoons), depending on consistency, drizzle over some olive oil and some black pepper or dukkah.
Prepare this summer salad with any crunchy veggies you can get your hands on — fennel, celery, and scallions would also be very welcome additions. And if you skip the labneh, this is a vegan salad for hot days.
more homemade salads like this rich deluxe summer salad? Then take a look at these… delicious!
- vegan summer salad with golden quinoa
- easy vegan quinoa cabbage salad
- Masala oven potatoes with yoghurt and tamarind
- fruity summer salad with mango and avocado
- more quinoa recipes
Deluxe summer salad
- 100 G white quinoa*
- 1/2 cauliflower
- 2 el native olive oil*
- 150 G Peas TC
- 1 bundle green asparagus
- 5-8 radish
- 2 avocado
- 4 el pumpkin seeds
- 250 G strawberries
- 70-100 G pick lettuce mixing
- 1 small bunch parsley
- 1 small bunch of mint
- 60 ml native olive oil*
- 1 juice of half a lemon
- 1 el Apple Cider Vinegar*
- 1-2 el agave syrup* or honey
- Black pepper* from the mill
Make Lebanese Labneh yourself:
- Add the salt to the yoghurt and stir to distribute the salt evenly.500 G greek yogurt, 1 tsp kosher salt*
- Now place a sufficiently large sieve in a bowl. Line the strainer with a cheesecloth, kitchen towel, or other thin cloth. (a paper coffee filter also works very well)
- Put the yoghurt in the cloth in the strainer. Tie the cloth over the yoghurt and let it rest in the fridge for at least 24 hours. If you make the batter about 3 days in advance, you can easily form small balls.
- Shape into balls or dumplings (using two tablespoons), depending on consistency, drizzle over some olive oil and some black pepper or dukkah.dukkah*, 2 el Olive oil*
Prepare the quinoa cauliflower base:
- Rinse the quinoa (important), then place in a saucepan, add double the amount of water and a pinch of salt. Bring to the boil, reduce the heat to low and simmer gently for about 10-15 minutes. When the quinoa is cooked, it should have absorbed all of the liquid (if not drain). Set the quinoa aside and let cool.100 G white quinoa*
- Wash and coarsely chop the cauliflower and place in a food processor or blender. Pulse to chop to a rice-like texture. Best if you blend it in smaller portions.1/2 cauliflower
- Heat olive oil in a pan and briefly toss the cauliflower rice in it to cook and lightly brown it. Set aside and let cool.2 el native olive oil*
- Mix together the quinoa and cauliflower rice.
- Rinse herbs and shake dry.1 small bunch parsley, 1 small bunch of mint
- Pluck the parsley leaves and mint from the stalks. chop finely1 small bunch parsley, 1 small bunch of mint
- Squeeze lemon.1 juice of half a lemon
- Mix all the ingredients in a bowl and season with salt and pepper.
- Marinate the quinoa and cauliflower mixture with half of the vinaigrette.
- You can use the peas raw or, like me, blanch them briefly in boiling water and then rinse them in cold water.150 G Peas
- Peel the lower third of the asparagus and cut off the end. Cut the asparagus diagonally into pieces 2 to 3 cm long. Balance in boiling water for 2 to 3 minutes, then rinse in cold water. (briefly fried in olive oil would also be an alternative to blanching)1 bundle green asparagus
- Lightly toast the pumpkin seeds in a pan without adding fat. Put aside.4 el pumpkin seeds
- Wash radishes and cut into thin slices.5-8 radish
- Wash the strawberries, cut them in half or cut large ones into thicker slices.250 G strawberries
- Wash the lettuce carefully and spin dry.70-100 G pick lettuce
Arranging and serving:
- Spread some of the lettuce on a platter or plate.
- Arrange the quinoa cauliflower mixture on top.
- Scatter peas on top.
- Scatter a few more leaves of the lettuce on top.
- Now arrange the rest of the vegetables, asparagus, radishes, avocados (cut in half just before serving, peel off the peel, deseed and cut into cubes), strawberries and more lettuce on the base.
- Spread 3 to 4 labneh balls, pumpkin seeds and herb sauce on top.
- Serve with the remaining herb vinaigrette.